Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%,...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 1 vom: 01. Jan., Seite 32-39 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2022
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Avrami exponent Inulin bread staling fiber source moisture gradient 9005-80-5 |
| Accès en ligne |
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